Sometimes dinner needs to be bold enough to satisfy a craving but simple enough to pull off on a weeknight. That’s where this Garlic Butter Steak Tips with Cheesy Rotini in Cheddar Sauce comes in. I first made it on a Friday night when everyone was tired from the week, and I wanted a meal that felt special without requiring a complicated prep.
The sizzling steak tips were an instant hit at the table, juicy, golden-brown, and coated in garlicky butter. But the real surprise was how much my kids loved the creamy cheddar rotini. The spirals catch every bit of sauce, making it rich and comforting with every bite.
What I love about this recipe is how it feels like a restaurant-style dinner but comes together in under forty minutes. The steak satisfies the meat-lovers, and the cheesy pasta is pure comfort. Together, it’s a dish that brings everyone to the table smiling.
Essential Elements and Equipment
Before starting, a few simple tools and ingredients make all the difference:
- Cast-iron or heavy skillet: Helps achieve that perfect sear on the steak tips.
- Large pot: For boiling pasta evenly with room to spare.
- Sharp knife: To cut the steak into uniform bite-sized cubes.
- Whisk: Essential for creating a smooth, creamy cheddar sauce.
- Cheddar cheese: Sharp cheddar works best for a bold, tangy flavor.
- Rotini pasta: Its spirals hold onto sauce beautifully.
With just these basics, you’ll be set up for success and ready to serve something that feels hearty and homey without being fussy.
What Makes This Recipe Work
This dish isn’t just about pairing steak and pasta; it’s about balance, flavor, and texture. Here’s why it works so well:
- Perfect sear on steak tips: Cooking in a hot skillet locks in juices while creating a golden-brown crust.
- Garlic butter finish: Tossing the steak in garlic butter at the end coats each bite with rich flavor.
- Rotini pasta choice: The corkscrew shape holds onto the sauce, ensuring cheesy goodness in every forkful.
- Cheddar-forward sauce: Velvety and sharp at the same time, with a touch of Dijon for depth.
- Quick cooking: Ready in about 35 minutes, making it doable for busy nights.
- Family-friendly flavors: A little Cajun heat can be adjusted, while the creamy pasta makes it approachable for kids, too.
This harmony of bold steak and cozy pasta creates a meal that feels indulgent yet achievable, the kind of dinner you’ll want to put on repeat.
Ingredients You’ll Need
- 1 ½ pounds sirloin or strip steak, cut into thick steak-tip pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 teaspoons Cajun seasoning (optional for heat)
- 1 teaspoon smoked paprika
- Kosher salt and freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- Fresh parsley, chopped, for garnish
For the Cheesy Rotini in Cheddar Sauce
- 1 pound rotini pasta
- 2 cups heavy cream
- ½ cup chicken broth (low sodium)
- 2 teaspoons Dijon mustard
- 2 cups sharp cheddar cheese, shredded
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Preparation
Step 1: Bring a large pot of salted water to a rolling boil. Add the rotini and cook until just al dente according to the package directions. Before draining, scoop out about 1 cup of the pasta water and set it aside for later. Drain the pasta well, drizzle with a touch of olive oil to keep it from sticking, and set aside.
Step 2: While the pasta cooks, pat the steak tips dry with paper towels. This simple step makes all the difference in getting a good sear. Season them generously with Cajun seasoning, smoked paprika, salt, and freshly cracked black pepper.
Step 3: Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. Once the pan is hot and the butter is foaming, place the steak tips in a single layer. Let them sear without moving for 3–4 minutes, then flip and cook another 3–4 minutes until the edges are golden and crisp. Transfer the steak to a plate, cover loosely with foil, and let it rest.
Step 4: Reduce the heat to medium. Melt the remaining butter in the same skillet and stir in the minced garlic. Cook for about a minute until fragrant, scraping up the browned bits from the pan for extra flavor.
Step 5: Slowly pour in the heavy cream and chicken broth, stirring as you go. Add the Dijon mustard and bring the mixture to a gentle simmer.
Step 6: Begin adding the cheddar cheese, a handful at a time, whisking until each addition melts smoothly into the sauce. Stir in the Parmesan cheese until the sauce is creamy and glossy. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches the perfect consistency.
Step 7: Taste and adjust the seasoning with more salt, pepper, or a sprinkle of red pepper flakes for heat. Add the drained rotini and gently toss so the spirals soak up every bit of that rich, cheesy sauce. Let it simmer for another minute or two.
Step 8: To serve, spoon the cheesy rotini onto one side of each plate and arrange the steak tips on the other. Drizzle any extra sauce over the steak, sprinkle with fresh parsley, and serve hot.
Easy Variations to Try
One of the best parts about this recipe is how versatile it is. You can tweak it to suit your family’s preferences or whatever you have in your pantry.
- Different pasta shapes: Penne, bowtie, or cavatappi also work well since they all trap creamy sauce.
- Swap the protein: Try chicken strips, shrimp, or even salmon in place of steak.
- Make it spicier: Increase the Cajun seasoning or add a pinch of cayenne to the sauce.
- Lighter sauce option: Use half-and-half instead of heavy cream for a slightly less rich version.
- Add veggies: Spinach, roasted broccoli, or mushrooms fold into the sauce beautifully.
This recipe encourages creativity, so don’t be afraid to experiment and make it your own.
How to Serve
This dish is hearty on its own, but a few thoughtful touches can turn it into a complete meal that feels extra special.
- Fresh green side: A crisp salad with romaine or spinach tossed in a light vinaigrette helps cut through the richness of the cheddar sauce.
- Simple vegetables: Steamed broccoli, roasted asparagus, or sautéed green beans add color and nutrition. Their mild flavors complement the bold steak without overpowering it.
- Bread for dipping: Warm garlic bread or soft rolls are perfect for scooping up any leftover cheese sauce.
- Beverage pairings: Sparkling water with a squeeze of lemon or a refreshing iced tea balances the richness of the meal.
Plating also matters. Serve the cheesy rotini and steak side by side, allowing everyone to scoop a bit of both in every bite. Garnish with fresh parsley for brightness and a restaurant-worthy finish.
Recipe Tips
Making this dish even better comes down to a few simple tricks:
- Dry the steak well: Patting the steak with paper towels is key to a good sear. Moisture will prevent browning.
- Use a hot skillet: Let your pan heat fully before adding the steak. A sizzling start ensures caramelized edges and juicy centers.
- Don’t crowd the pan: Cook the steak in batches if needed. Overcrowding leads to steaming rather than searing.
- Add cheese gradually: Stir in shredded cheese a little at a time to keep the sauce smooth instead of clumpy.
- Reserve pasta water: A splash of starchy water can loosen the sauce if it gets too thick.
- Taste before serving: Every batch of cheese and seasoning is slightly different. Adjust salt and pepper at the end for the perfect flavor balance.
These little details transform a good dish into a great one.
Cooking Notes
Here are a few essential reminders that will help you avoid common pitfalls:
- Use freshly grated cheese whenever possible for a smoother, meltier sauce.
- Let the steak rest after searing so the juices don’t run out when you cut into it.
- Keep the cream sauce at a gentle simmer, not a rolling boil, to prevent it from breaking.
- Choose pasta with ridges or spirals (like rotini) since smooth pasta shapes won’t hold onto the sauce as well.
- Don’t skip the Dijon mustard; it adds depth without making the sauce taste mustardy.
With these notes in mind, you’ll have confidence in every step.
Nutritional Information
Approximate values per serving (based on 4 servings):
- Calories: 745
- Protein: 46 g
- Carbohydrates: 52 g
- Fat: 39 g
- Saturated Fat: 21 g
- Sodium: 720 mg
- Fiber: 3 g
- Sugar: 5 g
This dish is indulgent but satisfying, delivering both protein and comfort in one plate.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
FAQs
1. Can I use a different cut of steak for this recipe?
Yes. While sirloin or strip steak works beautifully, you can also use ribeye for extra tenderness or flank steak for a leaner option. Just be mindful of cooking times; leaner cuts may need less heat to avoid drying out.
2. How do I reheat leftovers without drying out the steak?
Warm the pasta gently in a skillet with a splash of milk or cream to revive the sauce. For the steak, quickly reheat it in a hot skillet for just a minute or two, or use the microwave on low power for short bursts.
3. Can I make the sauce ahead of time?
Yes, the cheddar sauce can be made a few hours in advance. Keep it refrigerated and reheat it gently, stirring often. If it thickens too much, thin it with a splash of cream or milk.
4. Is there a way to make this dish lighter?
You can substitute half-and-half for the cream and reduce the amount of cheese slightly. The sauce won’t be quite as rich, but it will still be creamy and flavorful.
Conclusion
Garlic Butter Steak Tips with Cheesy Rotini in Cheddar Sauce is one of those meals that feels like a small celebration every time you serve it. The combination of juicy, garlicky steak and creamy, cheddar-coated pasta brings together the best of both worlds: bold flavor and cozy comfort. It’s a dish that doesn’t require hours in the kitchen but delivers the kind of satisfaction you’d expect from a restaurant meal.
What makes it even more special is how adaptable it is. Whether you want to keep it simple for a family weeknight dinner or elevate it with sides for company, it works beautifully. This recipe has quickly become a favorite in my kitchen, and I know it will be in yours, too. So grab your skillet, your whisk, and your appetite; this is a dinner worth making again and again.
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Garlic Butter Steak Tips with Cheesy Rotini in Cheddar Sauce
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 ½ pounds sirloin or strip steak, cut into thick steak-tip pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 teaspoons Cajun seasoning (optional for heat)
- 1 teaspoon smoked paprika
- Kosher salt and freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- Fresh parsley, chopped, for garnish
For the Cheesy Rotini in Cheddar Sauce
- 1 pound rotini pasta
- 2 cups heavy cream
- ½ cup chicken broth (low sodium)
- 2 teaspoons Dijon mustard
- 2 cups sharp cheddar cheese, shredded
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Bring a large pot of salted water to a rolling boil. Add the rotini and cook until just al dente according to the package directions. Before draining, scoop out about 1 cup of the pasta water and set it aside for later. Drain the pasta well, drizzle with a touch of olive oil to keep it from sticking, and set aside.
Step 2: While the pasta cooks, pat the steak tips dry with paper towels. This simple step makes all the difference in getting a good sear. Season them generously with Cajun seasoning, smoked paprika, salt, and freshly cracked black pepper.
Step 3: Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. Once the pan is hot and the butter is foaming, place the steak tips in a single layer. Let them sear without moving for 3–4 minutes, then flip and cook another 3–4 minutes until the edges are golden and crisp. Transfer the steak to a plate, cover loosely with foil, and let it rest.
Step 4: Reduce the heat to medium. Melt the remaining butter in the same skillet and stir in the minced garlic. Cook for about a minute until fragrant, scraping up the browned bits from the pan for extra flavor.
Step 5: Slowly pour in the heavy cream and chicken broth, stirring as you go. Add the Dijon mustard and bring the mixture to a gentle simmer.
Step 6: Begin adding the cheddar cheese, a handful at a time, whisking until each addition melts smoothly into the sauce. Stir in the Parmesan cheese until the sauce is creamy and glossy. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches the perfect consistency.
Step 7: Taste and adjust the seasoning with more salt, pepper, or a sprinkle of red pepper flakes for heat. Add the drained rotini and gently toss so the spirals soak up every bit of that rich, cheesy sauce. Let it simmer for another minute or two.
Step 8: To serve, spoon the cheesy rotini onto one side of each plate and arrange the steak tips on the other. Drizzle any extra sauce over the steak, sprinkle with fresh parsley, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 745
- Sodium: 720
- Carbohydrates: 52
- Protein: 46